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Corn-Crisped Chicken and Potato Dinner

corn-crisped chicken and potato dinner Entree
Corn-Crisped Chicken and Potato Dinner
  • Prep 20 min
  • Total 60 min
  • Servings 4

Dip chicken in buttermilk--a natural tenderizer--then coat with a corn-flake crust and roast with potatoes and peppers.

Updated May 10, 2010

Ingredients

  • 1/3
    cup buttermilk
  • 1
    teaspoon salt
  • 1/4
    teaspoon ground red pepper (cayenne)
  • 2/3
    cup corn flake crumbs
  • 4
    bone-in skinless chicken breast halves
  • 4
    medium baking potatoes, unpeeled, cut into 1-inch cubes
  • 1
    red or green bell pepper, seeded, cut into 1x1/2-inch pieces
  • 1
    medium onion, cut into 8 wedges
  • 2
    tablespoons grated Parmesan cheese
  • 1/2
    teaspoon garlic powder
  • 1/2
    teaspoon paprika
  • 2
    tablespoons butter or margarine, melted

Steps

  • 1
    Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
  • 2
    In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.
  • 3
    In large bowl, combine potatoes, bell pepper and onion. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables.
  • 4
    Bake at 400°F. for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.

  • Orange or yellow bell pepper can be substituted for red or green, or use any combination of colored peppers.
  • Each serving of our oven-baked "fried" chicken contains about 20 less grams of fat than just one piece of typical take-out fried chicken breast.
  • Accompany this one-dish meal with a crisp green salad and fresh baked Pillsbury® Breadsticks.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
385
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
90mg
30%
Sodium
830mg
35%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
16%
Sugars
6g
Protein
32g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
62%
62%
Calcium
10%
10%
Iron
24%
24%
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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